Red, White and Blueberry Crisp
 
Prep time
Cook time
Total time
 
A fruity, sweet, and tart berry crisp perfect for hot summer days. Easily adapted to be vegan.
Author:
Recipe type: Dessert, Summer
Serves: 9-12
Ingredients
  • 1 pint blueberries
  • 2 cups chopped strawberries
  • 1 pint (aka two ½ pints) raspberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ¾ cup all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup slivered almonds
  • ½ cup (packed) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 7 tablespoons unsalted butter (or vegan margarine), chilled and chopped into small chunks
Instructions
  1. Preheat your oven to 375 degrees.
  2. Combine the berries, cornstarch, sugar, vanilla, and lemon juice in a bowl. Pour into an 8x8-inch baking dish.
  3. Mix together the flour, oats, almonds, brown sugar, cinnamon and nutmeg. Use a fork to start mixing in the chunks of butter, then get in there with your hands and incorporate the butter fully. Pour the streusel topping on top of the berries.
  4. Bake for 1 hour, until golden on top with bubbly berry goodness underneath.
  5. Allow to sit for 10-15 minutes before digging in, then serve with vanilla bean ice cream (you know, if you want).
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2012/07/03/red-white-and-blueberry-crisp/